Prep: 15 mins.Cook: 10 mins.Total: 25 mins. + Marinate time
Servings: Serves 4


For the Kebabs:

  • 1 ¼ lbs. Sirloin steak, trimmed and cut into 1 ¼-inch cubes
  • 1 small red onion, cut into 1-inch pieces
  • 2 medium bell peppers, any color, cut into 1-inch pieces

For the Marinade:

  • 2 Tbsp. tamari or soy sauce (substitute coconut aminos for Whole30)
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. Worcestershire sauce (replace with coconut aminos for Whole30)
  • ½ tsp. garlic powder
  • ½ tsp. dried Italian seasoning
  • ¼ tsp. black pepper

May substitute 1/3 cup Primal Kitchen Balsamic Vinaigrette and Marinade


  1. Cut steak into 1-inch cubes. Add to a shallow bowl and set aside.
  2. Prepare the marinade by whisking marinade ingredients together in a bowl. Pour over the steak and allow it to marinate for at least 30 minutes (and up to 8 hours) in the fridge.
  3. Preheat the grill to medium-high heat (400-450℉).
  4. Assemble kebabs by threading the steak, onions, and bell peppers onto skewers* alternating as you go.
  5. Place kebabs directly on the grate of the preheated grill and cook 4-5 minutes per side until the desired degree of doneness.


*If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning

Nutrition Information

  • Serving Size: ¼ recipe
  • Calories: 185
  • Fat: 6g
  • (Sat Fat: 1g)
  • Sodium: 525mg
  • Carbohydrate: 11g
  • (Fiber: 3g
  • Sugar: 6g)
  • Protein: 25g


© The Real Food Dietitians
Recipe By: Jessica Beacom